Friday, 19 October 2012

Fancy Mac 'n' No Cheese - Pumpkin Style

Today was one of those days when you wish you would have just stayed in
bed and skipped the whole thing all together. I don’t have a lot of those but
somehow today the stars were aligned. Woke
up with the worst ankle pain ever and could barely walk to the car (let alone
all day at work), lost my work key and of course, when I thought I had it all
figured out, my car wouldn’t start! Lol

The good news is, I decided there was no way it was going to end like
this so I got to work in the kitchen to cook something that would help me
forget that I might have to walk to work tomorrow.

Last weekend I pureed my first pumpkin and had some in my morning
smoothies all week. It’s so yummy and filling! I also roasted the seeds and
have been munching on them quite a bit as well. I was really surprised on how
much food you get with just one inexpensive pumpkin. So, tonight I needed to
make something quick but awesome which is always a rough task. I feel like the perfect
meal would be as good as it can be, with the least amount of time taken to
prepare it, because time is everything! Anyways, I decided on a Mac n no Cheese
again (which is the first recipe I posted) but an awesomized version of it! Hoping to use the rest of that pumpkin puree, I thought I would try it to
make a sauce. I have seen some recipes online with pumpkin sauce so I thought I
would just figure something out with it. I really liked my first Mac 'n' no Cheese and I
ate a lot of it for some time but this… THIS is definitely and upgrade. It was
really quick to make too! Definitely a mood enhancer! Lol

Enjoy your weekend! With all the snow in the forecast, I know I will! :)

Fancy Mac 'n' No Cheese - Pumpkin Style

Prep time: 2 minutes Crying time: 5 minutes Cooking
time: 15 minutes

Servings: 1(A big one. I deserved it!)

Ingredients:

1 1/2 cup
Brown Rice Pasta

3/4 cup
Pumpkin Puree

1/2 cup
Almond Milk (Maybe more to achieve preferred consistency)

1/4 cup
Quinoa Flakes

1 Tbsp.
Coconut Oil

1 Chopped
Onion (If you don’t like onions in mac n cheese omit them. I like a lot of it. Half
an onion might be enough for most people, depending on how dangerous you feel.)

2 Garlic
cloves

3 Tbsp.
Nutritional Yeast

Pinch of
Nutmeg

Sea salt and
Pepper

1 Tbsp.
Coconut oil

1 1/4 cup
Organic Spinach

Cook the pasta for 7 minutes. Place in a colander to drain and rinse.
Take the same pot you used for the pasta (less dishes wouhou!) and heat the
Coconut Oil over medium heat. Add the Onions and Garlic and cook them for about
5 minutes or until translucent. Add Pumpkin Puree, Almond Milk, Nutritional
Yeast and Quinoa Flakes. Stir and add more Almond Milk until desired
consistency. Add Pasta, Nutmeg, Sea salt and pepper and mix well. Add spinach
and cook for one more minute. That’s it! You’re done.

If you aren’t feeling great after this meal then you might want to try
this super funny video…Just to make sure that you laugh today (I’m totally addicted to
it!).